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Hippie Pepper Chili Stew

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“My quest to find a good vegetarian chili recipe ended with this. It's a combination of a couple of recipes plus some adjustments and additions of my own. My roommate says it is not chili--more like a stew--but still really good, if only I left out the bell peppers. I don't really measure or time my recipes, so this is a bit approximate. Season with salt and pepper every step or two. It's vegan as long as you don't top with the optional sour cream.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil then onion to a large pot and saute a couple of minutes.
  2. Add carrot and celery and saute a couple of minutes further.
  3. Add green bell pepper, jalapeno, garlic, chili powder, and cumin. Saute a further 5 minutes or so.
  4. Add zucchini, beer, and 1 can of tomatoes. Cook until heated through.
  5. Add the other can of tomatoes, tofu, and beans.
  6. Check for seasoning and simmer a few minutes before serving.
  7. Garnish with whatever you like (I like a dollop of sour cream, chopped cilantro, and rough-chopped pickled jalapeno. I like to serve it with a few blue corn tortilla chips and a small warmed flour tortilla.).

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